Eat ~ Build ~ Grow, something good

Little Sparrows

Don’t get alarmed, we aren’t talking actual bird-like sparrows, but rather Spätzle. Quite possibly my absolute favorite when it comes to a fresh-made pasta. Why? Some of you Italian pasta purists might be asking yourself that very question…

Because start to finish they take 4 minutesBecause its a close inbred cousin to my other addiction – dumplingsBecause you get all these nooks and butter grabbing crannies when you make them the traditional wayand…Because you can infuse the batter with all sorts of killer flavor boosters – like sausage, liver, cherries and apples… try doing that with penne.

Traditional Spätzle is really stupid simple. It is a soft noodle made with a fairly wet batter. The batter is spread over a cutting board and then scraped into salted boiling water. I’ve found an easier way to accomplish the same effect, is to apply the batter to the back of a wide spatula, then scrape the noodles off into the water with the edge of a knife or second spatula. I really don’t want to say not to buy one of those noodle extruders that are available,but don’t…What you will end up with is a fat, spaghetti-like noodle that has none of the character of a scraped noodle. No nooks – no crannies – no fun.